Oishii Koyo, White & Blue Cake

Red, white, and blue is a classic summer palette, especially for a delicious cake. This simple strawberry jam—made with the bright, perfectly sweet-tart Koyo Berries—is too pretty to be tucked into a layered cake. Here, the jam is spread right on top of a light, fragrant chiffon soaked in creamy coconut milk, where it sparkles in the summer light. Fresh blueberries and Koyo Berries are scattered on at the end—it's the ultimate summer dessert.


Recipe by Natasha Pickowicz

 What You'll Need for the Koyo Berry Jam

  • 300g Koyo Berries
  • 100g granulated white sugar
  • 1 lemon

 What You'll Need for the Coconut Chiffon

  • 3 large eggs
  • 240g coconut milk
  • 200g white sugar
  • 60g coconut oil
  • 1 teaspoon vanilla extract
  • 110g all-purpose flour
  • 1/2 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 4 to 6 Koyo berries, for decoration
  • ½ cup blueberries, for decorating
  • Flaky sea salt

How to make it:

  1. Remove the leafy top of the strawberries and chop the fruit roughly. Transfer to a small pot and add the sugar and juice of half a lemon. Stir and let sit for 15 to 20 minutes.

  2. Boil the mixture over medium-high heat, stirring occasionally, until the mixture cooks down, the strawberries melt out, and the bubbles look small and tight, about 15 to 20 minutes. As the mixture thickens, stir the pot with a spatula more often so the jam doesn’t scorch.

  3. Remove from the heat and let cool completely. It should be thick and spreadable; add more lemon juice if desired. (You can test the doneness of a jam by spooning a bit on a chilled plate, waiting a beat, and nudging the jam with the tip of your finger.) Keep chilled until ready to assemble the cake.

  4. Preheat the oven to 350 degrees.

  5. Crack the eggs into a medium-sized mixing bowl and transfer the yolks with your fingertips into another small bowl. Set the bowl of egg whites aside.

  6. To the bowl of yolks, add half (120g) of the coconut milk, half (100g) of the white sugar, coconut oil, and vanilla extract and whisk until smooth.

  7. Whisk the all-purpose flour, kosher salt, and baking powder together and set aside.

  8. Add the flour mixture into the yolk mixture and stir to combine.

  9. Using a stand mixer, whisk the reserved egg whites with the remaining half of the white sugar until a thick, glossy meringue forms. Add this to the cake batter and gently fold until combined.

  10. Pour the mixture into a 8-inch cake pan lined with parchment and tap lightly to remove air bubbles.

  11. Transfer to the oven and bake until the center of the cake springs back to the touch, about 25 to 30 minutes. Remove from the oven and immediately invert the pan and let the cake cool completely.

  12. Brush the cooled cake with the remaining coconut milk and let stand for 5 minutes. Spread the chilled strawberry jam on the top of the cake into a thin layer. Decorate the edges with sliced strawberries and blueberries.

  13. Slice into 8 wedges with a serrated knife and top each wedge with more fresh fruit and flaky sea salt. Serve with coconut yogurt or ice cream, if you like.